Chocolate and chestnut terrine

By Willie Harcourt-Cooze

Difficultyeasy

Cooking timemore than 2 hours

Servesserves 10 or more

Chocolate and chestnut terrine

I usually made this super sexy terrine for Christmas lunch when I lived in Venezuela, since it always seemed too hot for traditional British Christmas pudding. I made it with the Venezuelan castaño, which are very similar to chestnuts. When Europeans first arrived in South America, they gave names to trees and fruits that resembled their native ones back home. So the Venezuelan castaño became the equivalent of the chestnut. It is a football-sized fruit, with a case that divides in three and has scores of nuts inside. These nuts are twice the size of European chestnuts.